Aloo gobi (Mildly spiced cauliflower and potatoes)
Serves 2 (Pic coming soon)
INGREDIENTS
Cauliflower 1 full, cut into smallish florets with some stem
Potatoes 3 medium, diced into 1 inch cubes
Sunflower/olive/vegetable oil 2-3 TBS
Green chillies 1-2, seeded, finely chopped (optional)
Cumin seeds 1 TSP
Ginger fresh 2 TSP, grated
Salt to taste
Turmeric ½ TSP
Coriander powder 2 TSP
Fresh coriander, chopped finely 1 TBS (more/less according to taste)
Water as needed
METHOD
1. Heat oil in a wok/pan with lid. Once the oil is hot, fry the cauliflower till light pinkish and aromatic. Take out and keep aside.
2. Next fry the potatoes till lightly browned on all sides, keep aside.
3. Check if oil is hot enough – chuck in a cumin seed, if it splutters, oil is ready – and add the cumin seed. Once cumin splutters, add the chopped green chillies and ginger and fry for a minute or so.
4. Next add the salt and the dry spices and stir to mix well. Allow the spices to fry for 2-3 minutes, taking care not to burn spices; don’t let spices stick to the pan either. If spices look too dry, add a couple of teaspoons water.
5. Once spices smell “cooked”, add the pre-fried cauliflower and potatoes and mix well to coat in the masala. Cook for 5 minutes, uncovered, stirring frequently.
6. Pour in half cup water, mix well; cover and cook till potatoes and cauliflower are tender (but not mushy). Remember to stir intermittently so that vegies/spices don’t stick to the bottom of the pan.
Can be served with Indian breads/rice.
Potatoes 3 medium, diced into 1 inch cubes
Sunflower/olive/vegetable oil 2-3 TBS
Green chillies 1-2, seeded, finely chopped (optional)
Cumin seeds 1 TSP
Ginger fresh 2 TSP, grated
Salt to taste
Turmeric ½ TSP
Coriander powder 2 TSP
Fresh coriander, chopped finely 1 TBS (more/less according to taste)
Water as needed
METHOD
1. Heat oil in a wok/pan with lid. Once the oil is hot, fry the cauliflower till light pinkish and aromatic. Take out and keep aside.
2. Next fry the potatoes till lightly browned on all sides, keep aside.
3. Check if oil is hot enough – chuck in a cumin seed, if it splutters, oil is ready – and add the cumin seed. Once cumin splutters, add the chopped green chillies and ginger and fry for a minute or so.
4. Next add the salt and the dry spices and stir to mix well. Allow the spices to fry for 2-3 minutes, taking care not to burn spices; don’t let spices stick to the pan either. If spices look too dry, add a couple of teaspoons water.
5. Once spices smell “cooked”, add the pre-fried cauliflower and potatoes and mix well to coat in the masala. Cook for 5 minutes, uncovered, stirring frequently.
6. Pour in half cup water, mix well; cover and cook till potatoes and cauliflower are tender (but not mushy). Remember to stir intermittently so that vegies/spices don’t stick to the bottom of the pan.
Can be served with Indian breads/rice.
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